표제지
목차
I. 緖言 6
II. 硏究史 8
1. 딸기잼 품질 8
2. 기능성물질의 항산화작용 10
3. Anthocyanin 11
4. Ascorbic acid 13
5. Ellagic acid 14
III. 材料및 方法 16
1. 상품과와 비상품과의 품질비교 16
2. 과육과 분말의 기능성 물질 함량분석 16
1) Anthocyanin 16
2) Ascorbic acid 17
3) Ellagic acid 17
3. 잼 농축온도에 따른 분말첨가와 기능성 물질 함량분석 18
1) 분말배합 비율 18
2) 잼 농축 후 온도변화에 따른 분말 첨가 18
IV. 結果및 考察 20
1. 상품과 및 비상품과 품질비교 20
2. 딸기 과육과 분말의 기능성물질 함량분석 23
3. 농축온도에 따른 분말 배합비율 26
1) 가공시 분말 첨가 26
2) Anthocyanin 28
3) Ascorbic acid 30
4) Ellagic acid 31
V. 抄錄 32
參考文獻 33
Abstract 44
Table 1. Quality comparison between market and defect strawberry fruits (cv. Seolhyang) from forcing culture 20
Table 2. Saccharinity and acidity of market and defect strawberry fruits (cv. Seolhyang) 22
Table 3. Quality comparison of strawberry jam based on the strawberry fruit powder composition after jellying at 25 °C 26
Fig. 1. Schematic diagram for production of strawberry jam 19
Fig. 2. Characteristics of market and defect strawberry fruits (cv. Seolhyang) from forcing culture 20
Fig. 3. Anthocyanin content of fresh and freeze-dried powdered fruits of strawberry fruits (cv. Seolhyang) 23
Fig. 4. Ascorbic acid content of fresh and freeze-dried powdered fruits of strawberry fruits (cv. Seolhyang) 24
Fig. 5. Ellagic acid content of fresh and freeze-dried powdered fruits of strawberry fruits (cv. Seolhyang) 25
Fig. 6. Effect of addition temperature for freeze-dried fruit powder on anthocyanin content of strawberry jam 29
Fig. 7. Effect of addition temperature for freeze-dried fruit powder on ascorbic acid content of strawberry jam 30
Fig. 8. Effect of addition temperature for freeze-dried fruit powder on ellagic acid content of strawberry jam 31